What is “convection” and how does it work?
The definition of convection is “circulating air.” In a convection oven, a fan circulates hot air over, under and around the food. The moving air disturbs the layer of cold air around the food, allowing the heat to surround the food. As a result, foods are evenly cooked and browned–often in shorter cooking times, at lower temperatures and with the flexibility of using more racks. Some convection models provide a dual-speed fan. The convection bake fan speed is slower to guarantee excellent results when baking even delicate items. When convection roast is selected, the fan speed is faster. The cold air is quickly stripped away from the meat. The outside of the meat is seared and the juices remain inside. There are several convection oven designs, however, a design that heats with the bake and broil elements provides: quicker preheat; reasonable baking times; and balanced heat. What are the advantages of convection cooking? Faster Cooking Cooking is achieved by transferring heat from th
